Fish in Crazy Water - Frying Pan Snapper
Recipe by Peter Evans from FISH
Serves 1
Ingredients
- 1 frying pan Snapper or plate size snapper
- 8 Cherry Tomatoes
- 8 Ligurian olives or marinated small olives of good quality
- 8 basil leaves
- 1 cup sparkling mineral Water
- 1 tablespoon Butter
- sea salt
- cracked Pepper
- 4 Cloves garlic confit
- 2 banana chilli confit
Method
- Score the fish on both sides with a knife
- Heat a pan and add a touch of olive oil, once hot, add the fish and cook for 3-4 minutes until golden on one side.
- Turn the fish over and add in the garlic, chilli, tomato, olives and seasoning.
- After 30 seconds add in the mineral water and the butter & basil and cook for a further couple of minutes.
- When the fish is cooked transfer to a serving plate.
Notes & Tips
To make confit, heat 2 cups extra virgin olive oil and add garlic & chilli and slowly heat for a few hours over the lowest possible heat until soft.
